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This homemade Taco Pizza recipe is a FAVORITE among family and friends. Combining two fan favorite foods–tacos AND pizza–it’s easy to make and picky eater-approved. 
Taco Pizza offers all there is to love about classic beef tacos—the juicy meat, the signature spicy seasonings, the fresh toppings—fused with another crave-worthy comfort food: pizza.
You can serve it as a part of a game day spread or whip it up for any weeknight dinner. Both kids and adults will love the topping lineup, and it’s easily made vegetarian for the non meat-eaters.
This homemade taco pizza recipe is also super easy to make, and tastes far superior to delivery. It will undoubtedly become a family favorite, and one you can feel good about making on repeat.
How to Make Taco Pizza
For the Taco Pizza dough, you can either use fresh store-bought pizza dough (my preference) or make it from scratch.
While I don’t have a pizza dough recipe on my blog, there are plenty that will pop up with a quick Google search.
From there, lather on the sauce, meat, and cheese, bake until bubbly, and finish with your favorite fresh toppings.
The Ingredients
- Pizza Dough: Good pizza starts with good dough. Whether homemade or store-bought, the dough should be smooth and bouncy, which helps create the coveted crisp-chewy texture. Look to store-bought dough for pizzeria quality and convenience. My go-to is the fresh dough at Whole Foods, which can be found in the deli/fresh foods section.
- Ground Beef: I prefer using grass-fed ground beef, however you can also use meatless grounds, such as Beyond Meat, if making vegetarian. Another option is simply using refried black beans.
- Taco Seasoning: Use store-bought or homemade taco seasoning. My go-to brand for convenience is Siete Taco Seasoning, which is available in mild or hot.
- Enchilada Sauce: Again, store-bought or homemade enchilada sauce works here. I use Siete brand red enchilada sauce, which is thicker and bolder in flavor than other brands I’ve tried.
- Cheese: Part-skim mozzarella is mild and melty, making it my top pick for this pie. Alternatively, you can use a “pizza blend” of shredded cheese.
- Lettuce: For freshness and crunch, use either shredded iceberg or romaine lettuce.
- Tomato: Look for two medium-size plum tomatoes, or tomatoes on the vine. The chopped tomatoes should amount to roughly 3/4 cup.
- Olives: Black olives are optional, depending on if you’re an olive fan or not. Other options for this taco pizza recipe are are banana peppers or pickled jalapeños.
- Sour Cream: I love to add a finishing drizzle of sour cream or Greek yogurt. It’s best to thin it out with a little water to make it drizzle-able.
The Directions
Step 1: Brown and Season the Meat
Place a pizza stone or baking sheet in the oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)
Heat a large skillet over medium heat. Add ground beef; cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 to 6 minutes. Season with taco seasoning and remove pan from heat.
Step 2: Assemble and Bake Taco Pizza
Place a large piece of parchment paper on a work surface and lightly sprinkle with flour. Place pizza dough on parchment paper, and sprinkle dough with more flour for easy handling.
Use your fingertips to press dimples in dough, working from the center toward the outer edge and maintaining a circular shape. (Note: if using a baking sheet instead of a pizza stone, form the dough into more of an oval shape so it fits in the baking sheet.)
Stop dimpling 1″ before outer edge of dough (this will become the crust, and you want it to rise and puff higher than the center of the dough). Stretch dough over the backs of your hands, moving in a circular (or oval) pattern to create a 13″ to 14″ round.
Use the back of a spoon to spread enchilada sauce evenly over dough, stopping at inner edge of the crust. Sprinkle taco-spiced ground beef overtop, followed by cheese.
Use a pizza peel to transfer pizza to preheated stone or baking sheet. Bake for 10 to 14 minutes, until crust is golden and cheese is melted and bubbly.
Transfer pizza back to work surface.
Step 3: Add Fresh Toppings
Scatter lettuce over pizza, followed by diced tomatoes and olives. Drizzle sour cream overtop, and finish with crushed red pepper flakes, if desired. Use a pizza slicer to cut into 8 to 10 slices.
Tips for Making Good Homemade Pizza
- Rest the pizza dough at room temperature for at least 1 hour before rolling out. This helps relax the gluten, making the dough more pliable and easier to roll out.
- Go HOT and FAST. Crank the oven temperature to 500°F, or as high as you can go without broiling, to achieve the coveted crisp-chewy crust.
- Pierce pizza dough with a fork to prevent it from bubbling up as it bakes.
- Sprinkle flour or cornmeal underneath the dough to keep it from sticking to the pizza stone or baking sheet. This also encourages an extra-crispy crust.
- Build your pizza on a sheet of parchment paper, and then carefully place pizza and paper on top of your pizza stone or baking sheet. Alternatively, use a pizza peel, which is one of my favorite tools.
Make-Ahead and Storage Tips:
- Make-Ahead: Brown and spice the ground beef up to 1 day ahead. Keep refrigerated until ready to use.
- Store: Place a single layer of pizza slices on a dinner plate, top with a layer of foil or parchment paper. Keep stacking, alternating pizza and foil/paper, until all the pizza is on the plate. Wrap tightly in plastic wrap, and refrigerate for up to 3 days.
- Reheat: Here are the top ways to reheat leftover pizza:
- Air-fryer: Set the air-fryer to 350ºF and cook for 6 to 8 minutes, or until warm and crisp.
- Stove-top: Heat a medium skillet (ideally cast-iron) over medium heat. Add 1 or 2 pizza slices and and cook for 3 to 4 minutes, uncovered. On the side of the pan (not on the pizza), add a few drops of water, immediately cover, and cook pizza for a few more minutes, until heated through.
- Oven: Preheat oven to 350ºF. Place the pizza on a piece of foil and put it directly on the center oven rack for even heating on the top and bottom. Bake for about 10 to 12 minutes or until warm.
More Homemade Pizza Recipes:
Naan Pizza with Whipped Ricotta and Blistered Broccoli
5 Ingredient Pumpkin and Gouda Pizza
BBQ-Peach Skillet Pizza
If you give this taco pizza recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Taco Pizza
Ingredients
- 16 oz. fresh pizza dough (thawed at room temperature for 1 hour)
- 12 oz. ground beef (I use grass-fed) (sub meatless grounds, such as Beyond Meat, if making vegetarian)
- 2 Tbsp. homemade or store-bought taco seasoning*
- 3/4 cup red enchilada sauce, such as Siete brand
- 1 1/2 cups shredded mozzarella or "pizza blend" cheese
- 1 to 2 cups shredded iceberg or romaine lettuce
- 2 medium plum tomatoes (or tomatoes on the vine), diced
- 1/4 cup thinly sliced black olives (optional)
- 2 to 3 Tbsp. sour cream or plain whole-milk Greek yogurt
- Crushed red pepper flakes for garnish (optional)
Instructions
- Place a pizza stone or large baking sheet in the oven. Preheat oven to 500°F. Heat a large skillet over medium heat. Add ground beef; cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 to 6 minutes. Season with taco seasoning and remove pan from heat.
- Place a large piece of parchment paper on a work surface and lightly sprinkle with flour. Place dough on parchment paper, and sprinkle with more flour for easy handling. Use your fingertips to press dimples in dough, working from the center toward the outer edge and maintaining a circular shape. (Note: if using a baking sheet instead of a pizza stone, form the dough into more of an oval shape so it fits in the baking sheet.)Stop dimpling 1" before the outer edge of dough (this will become the crust, and you want it to rise and puff higher than the center of the dough). Stretch dough over the backs of your hands, moving in a circular (or oval) pattern to create a 13" - 14" round. Use the back of a spoon to spread enchilada sauce evenly over dough, stopping at inner edge of the crust. Sprinkle taco-spiced ground beef overtop, followed by cheese.Use a pizza peel to transfer pizza to preheated stone or baking sheet. Bake for 10 to 14 minutes, until crust is golden and cheese is melted and bubbly.Transfer pizza back to work surface
- Scatter lettuce over pizza, followed by diced tomatoes and olives. Place sour cream in a bowl and stir in a little water to thin it out enough so it's drizzle-able.Drizzle sour cream over pizza, and finish with crushed red pepper flakes, if desired. Use a pizza slicer to cut into 8 to 10 slices.
Notes
- Make-Ahead: Brown and spice the ground beef up to 1 day ahead. Keep refrigerated until ready to use.
- Store: Place a single layer of pizza slices on a dinner plate, top with a layer of foil or parchment paper. Keep stacking, alternating pizza and foil/paper, until all the pizza is on the plate. Wrap tightly in plastic wrap, and refrigerate for up to 3 days.
- Reheat: Here are the top ways to reheat leftover pizza:
- Air-fryer: Set the air-fryer to 350ºF and cook for 6 to 8 minutes, or until warm and crisp.
- Stove-top: Heat a medium skillet (ideally cast-iron) over medium heat. Add 1 or 2 pizza slices and and cook for 3 to 4 minutes, uncovered. On the side of the pan (not on the pizza), add a few drops of water, immediately cover, and cook pizza for a few more minutes, until heated through.
- Oven: Preheat oven to 350ºF. Place the pizza on a piece of foil and put it directly on the center oven rack for even heating on the top and bottom. Bake for about 10 to 12 minutes or until warm.
Instant family fav—including my two year old! We use vegan ground beef and a Mexican blend cheese on top (+ olives). So amazing! Thanks for crafting and sharing this recipe!